Baked Herb Chicken

1. Preheat oven to 350F.
2. Rinse and pat chicken dry including inside the chicken. Place breast-side-up in a baking dish.
3. Make a paste of margarine, flour, salt and pepper, adding herbs of your choice. Bruised garlic cloves, or a combination of sage and rosemary are some suggestions.
4. With your fingers, separate the skin from the breast meat—loosen far back—then tuck the paste into the pocket and rub a little bit on the outside.
5. If desired, chop a lemon and tuck into the pocket with the paste or inside the cavity.
6. Bake for 35 minutes per pound, basting with the drippings once or twice toward the end.